Determination of Buckwheat Content in Bread by Analyzing Methyl Esters of Dominant Fatty Acids
Određivanje sadržaja heljde u hlebu analizom metil estara dominantnih masnih kiselina
Pregled/ Otvaranje
Autor
Acanski, Marijana
Pastor, Kristian
Psodorov, Djordje
Kravic, Snezana
Razmovski, Radojka
Vujic, Djura
Ključne reči
buckwheatbread
methyl esters of the dominant fatty acids
GC-MS
multivariate analysis
heljda
hleb
metil estri dominantnih masnih kiselina
multivarijantna analiza
Metadata
Prikaz svih podataka o dokumentuApstrakt
Five samples of bread were prepared by mixing wheat and buckwheat flour. The
content of buckwheat flour is raised from 0, 20, 40, 50 to 60%. Fatty acids were
extracted from bread crusts and crumbs using n-hexane, and derivatised with TMSH
(trimethylsulfonium hydroxide in methanol). Fatty acid methyl esters were then
subjected to GC-MS analysis. The surface areas of the most abundant fatty acid methyl
esters were integrated, and further subjected to the multivariate data analysis. The
results show a clear relationship between the content of dominant fatty acid methyl
esters and content of buckwheat flour in bread. Pet uzoraka hleba je pripremljeno mešanjem pšeničnog i heljdinog brašana.
Udeo heljdinog brašna je povećavan od 0, 20, 40, 50 do 60%. Ekstrakcijom sa heksanom
iz kore i sredine hleba su ekstrahovane masne kiseline, koje su derivatizovane sa TMSH
(trimetilsulfonijum hidroksid u metanolu) i podvrgnute analizi na GC-MS uređaju.
Integrisana je površina metil estara najzastupljenijih masnih kiselina. Pri obradi rezultata
primenjena je i multivarijantana analiza. Dobijeni rezultati pokazuju jasnu vezu između
sadržaja metil estara dominantnih masnih kiselina i procenta heljde u hlebu.